To make the roulade, heat the oil in a large saucepan over medium-low heat. Add the leek and cook gently for five minutes until soft. Remove leek from pan. Wipe pan, then add the butter. When it has melted, add the flour and cook for 1-2 minutes, stirring constantly. Start adding the milk, a little at a time, whisking until all the milk is combined and the sauce has thickened. Remove from the heat, beat in egg yolks, one at a time and season.

Step 3

In a separate, clean bowl, beat the eggwhites until stiff. Add a quarter of the eggwhites to the roux, then gently fold in the remaining eggwhites. Fold in leeks and cheddar until just combined, then pour into the prepared pan and bake in the oven for 20-25 minutes or until golden and puffed.

Step 4

Meanwhile, to make stuffing, melt butter in a frying pan over medium heat. Add onion and cook for five minutes until soft and translucent. Add garlic and breadcrumbs and cook for a further 3-4 minutes. Stir in herbs and season with salt and pepper. Set aside.

Step 5

For the filling, steam or boil the sweet potato until tender. Drain and mash with the butter, cream and nutmeg. Season well and set aside.

Step 6

When the roulade is cooked, place a clean tea towel on your workbench and sprinkle with the parmesan. Turn the roulade out onto the tea towel and peel off the baking paper. Allow to cool for 1-2 minutes, then spread the sweet potato over the roulade.

Step 7

Sprinkle the stuffing over the sweet potato. Using the edge of the tea towel, carefully roll up the roulade from the longest side finishing with the seam-side down. Slice and serve warm with rocket salad and glazed eschallots (shallots).

You can make the roulade the day before. Simply wrap in foil and warm gently in the oven before serving.

Ratings & Comments

Ratings & Comments

If you carefully follow the recipe step by step it is super easy & tastes absolutely delish! I have made it several times to 'posh-up' a family Sunday roast - especially when the in-laws are dining with us! Also it is very easy to change the filling & stuffing ingredients to match your roast of the day - mint with lamb, apple with pork etc.

0Stainton78 added this comment at
09:03pm Thu 26th December, 2013

Time consuming but worth it. Tasty treat for vegetarians on Christmas day and also very much enjoyed by the meat eaters as a side dish.

4Stainton78 rated this recipe at
10:12am Thu 26th December, 2013

4Lovell71 added this comment at
10:20am Fri 28th December, 2012

I was a little daunted at how long this would take me and it wasn't too bad. Much less painful to make then I thought it would be. I made it for xmas dinner.
I kind of mix matched it with a deliaonline recipe for a parsnip roulade and it was delicious.
You can freeze this ahead of time (for upto 5 months) and then just defrost it the day before and reheat 180 for half an hour or until it is warmed through...
Worth the effort.

Well worth the effort!!! Love this, so delicious and impresses everyone!

4ailmik added this comment at
02:52pm Fri 6th January, 2012

We made this for Christmas lunch and was so good. It is a realy great vegetarian dish.

4leahmcm added this comment at
12:06pm Mon 26th December, 2011

We had my vege sister in law over for xmas and this was an awesome main dish for her, the rest of us loved it too!

4joannafulton rated this recipe at
10:53pm Sat 24th December, 2011

3.5MargRaff added this comment at
12:19pm Tue 20th December, 2011

This was quite time-consuming but definitely a hit with the family's vegetarians: it's been requested again this year and like other commenters, I'm hoping it will be easier to prepare this year.

4.5zoe5486 added this comment at
04:15pm Sat 17th December, 2011

so so so yummy!!

4prawnfraser added this comment at
05:02pm Thu 1st December, 2011

Fantastic recipe and a bit special for vego guests at Christmas. Be warned though, you will need to make extra for the non-vegos!

3.5MargRaff added this comment at
12:43pm Tue 29th November, 2011

I cooked this for the family's vegetarians last Christmas and it was well-received. I've just received a request for it to be on this year's menu so it's definitely a hit. Hopefully having done it once it won't be as challenging to prepare the second time around.

5abaac added this comment at
06:17am Mon 14th November, 2011

I cooked this for vegetarian friends for xmas in July ! went down a treat going to do it again for xmas day as it was SO good !

3.5Jo_cooks added this comment at
04:42pm Sat 9th April, 2011

This was easier to prepare than I thought it would be. I made it the day before Christmas. Unfortunately I think we left it too long in the oven when reheating for Xmas lunch and it was a tad dry. But had we eaten it straight away it would have been fantastic!

4etch rated this recipe at
03:37pm Fri 8th April, 2011

4.5jperritt added this comment at
06:23pm Fri 25th March, 2011

We really enjoyed this for Christmas lunch last year. I made it the night before and reheated it in the oven just before serving. Delicious!

3.5zoe5486 added this comment at
02:58pm Fri 24th December, 2010

yummy

3.5queenbe added this comment at
11:29am Mon 6th December, 2010

This has lots of steps but for an experienced cook it's not overly hard to make, though some may find it a challenge. Tasted lovely and reheated well. Overall I would make this again for a special occasion

42468 added this comment at
06:48pm Wed 1st September, 2010

Enjoy with roast meat and baked potatoes.

42468 added this comment at
06:48pm Wed 1st September, 2010

Enjoy with roast meat and baked potatoes.

4.5trisha1972 added this comment at
11:07am Tue 9th March, 2010

made this at a family gathering everyone loved it

4stazza102 rated this recipe at
06:09pm Wed 20th January, 2010

4.5jerbra123 added this comment at
10:34pm Fri 15th January, 2010

i made this as part of our family's christmas feast, and it went down a treat. it presents beautifully, and is quite impressive in taste too. if you follow the recipe, all will be well. highly recommended.

5missmaddymoo added this comment at
04:58pm Sun 3rd January, 2010

i was very nervous about making this for christmas because i hadnt made it before but it turned out amazing! i can honestly say everyone loved it and all the meat eaters kept saying how nice it was.

4.5Staryu added this comment at
04:09pm Sun 3rd January, 2010

This was a great part of our xmas menu. I was nervous as it looked complicated but it was in fact quite simple, it started to tear a little when I rolled it up but I think it was because I let it cool a bit to much before rolling it up. Everyone loved it.

4Shagwagg added this comment at
06:32am Wed 30th December, 2009

Great Taste - something different for my Vegetarian friends. They all loved it.
Do wrap the roulade in non-stick baking parchment before reheating it or you loose all the lovely parmesan topping which sticks to the foil. I served it with a vegetarian gravy made from Veg stock white wine and thickened with a little cornflour.
I didnt find there was too much filling, but next time will use slightly less cream to make the filling a little stiffer
Great recipe well worth making

4.5chez68 added this comment at
06:05pm Sat 26th December, 2009

This was great! Tasted great, looked impressive and went really well with a vareity of other salads etc. If you are reheating I would wrap in baking paper first and then foil, we found that it stuck to the foil. Also when making I would make sure that the sweet potato is cooking before you start doing the roulade part cos it can get a bit hectic otherwise!

4.5wiffletree added this comment at
01:18pm Sat 26th December, 2009

Really delicious, got great reviews at Christmas lunch. A bit time consuming but not difficult to make. If you do it the day before and wrap it in foil to reheat as suggested, make sure you grease the foil first. I didn't, and the roulade stuck to the foil, making quite an operation to detach it and keep it looking good.

4lynnk added this comment at
09:46am Sat 26th December, 2009

This was our Christmas Dinner Entree - and a real hit. Made the evening before, and gently reheated on the day, how easy can you get! A lovely light entree before a heavy meal.
Filling was generous - enough for 2 x roulades.

5littlemissjoey added this comment at
09:52pm Thu 24th December, 2009

Don't be put off by the long method. Very easy and totally worth the effort. Tastes and looks amazing.

4Yokoh added this comment at
09:00pm Thu 24th December, 2009

It turned out amazing! I replaced the sage with thyme... delicious. I also used Japanese sweet potato which was perfect...Thank you!

4.5FeaT added this comment at
03:32pm Wed 9th December, 2009

What a great dish! I made it exactly to the recipe and it turned out just like the picture. It was delicious - light and tasty although next time I think I'll put some bacon in the stuffing.

4jenw1969 added this comment at
08:13pm Wed 14th January, 2009

This was great, absolutely delicious! Made this Christmas eve and we ate it for our first ever 100%vegetarian Christmas Day Dinner. The leftovers were great on Boxing Day, too. The recipe seemed to make too much stuffing, I ended throwing heaps away.

5stace_t21 added this comment at
04:23pm Fri 9th January, 2009

I had never made a roulade before, and was a bit scared...but it turned out perfectly!! very tasty and it turned out looking like the pic!! A must try for anyone!!!

4.5lrw2008 added this comment at
10:01pm Sat 27th December, 2008

Outstanding recipe which was really tasty and looked great on the table.

4.5sigridurelva added this comment at
09:08am Wed 2nd January, 2008

I have to admit that I haven't made the stuffing yet. I have however used the roll for a few fillings; garlicky spinach, sour cream, feta and pine nuts; roasted red peppers, pecans and goat cheese, and my usual chestnut stuffing. It's delicious with all of these. Can't wait to try it with the original stuffing.

4.5Brownie added this comment at
10:52am Tue 26th December, 2006

A huge hit on Christmas day. I added some bacon and thyme to the stuffing. Truly very yummy.